Boneless Ribeye Roast

An hour before cooking, allow the roast to come to room temperature.
Preheat oven to 300 degrees F. If the butcher did not season your roast at the store, season it now with your own seasonings.
Place meat fat side up on a rack in a roasting pan. Cook until internal temperature is 5 to 10 degrees F lower than the desired finished internal temperature of your roast as shown below; i.e. remove at 120 degrees F, at least, for desired Rare roast.
125 degrees Rare; 135 degrees Medium Rare; 145 degrees Medium.
Remove roast from oven and pre-heat oven to 500 degrees F. Put the roast back in the oven for 3 to 5 minutes to sear or until golden brown to your liking.
Remove roast from oven, tent with foil and let stand at least 15-20 minutes before slicing and serving.

Guinness Corned Beef and Cabbage

Ingredients:
2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared Horseradish

Directions:
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Serves 9

Grilled Teres Major

Ingredients:
Teres Major Steak – 8 to 12 oz each – buy the quantity needed
Coarse Salt
Brandon’s Steak Rub
Directions:
Coat the steak with coarse salt and the rub. Allow the steaks to come to room temperature. Preheat grill on one side only at super high heat.
Sear the steak on the side with high heat for 2-3 minutes and then rotate 45 degrees & sear another 2-3 minutes.
Flip over and repeat on the other side. Move the steak to the other side of the grill with no heat and close the lid until it is cooked to the desired doneness. Remove at 5 to 10 degrees lower than desired doneness. Remove teres major from grill & allow to rest 3-4 minutes before serving.
Prep time 2 minutes
Room temp time 30 to 40 minutes
Cook time 10 minutes
Rest time 2-3 minutes

Trudy’s Meatloaf

Meatloaf ingredients:
2/3 cup dry bread crumbs
1 cup milk
1.5 pounds lean ground beef
2 slightly beaten eggs
¼ cup fresh chopped onion
1 teaspoon salt
1/8 teaspoon ground pepper
½ teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
¼ cup ketchup
1/4 teaspoon ground nutmeg
1 teaspoon dry ground mustard
Directions:
Mix all of the meatloaf ingredients. Mix well, but not excessively (over handling the ground beef makes it tough.) Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
Mix all of the topping ingredients. Spread on the top of the meatloaf mixture before baking.
Bake at 350 degrees until center of meatloaf is done – approximately one hour. To test for doneness, cut into the center of the meatloaf
Remove the meatloaf from the loaf pan immediately and place on a plate or serving platter. Allow to rest for about 5 minutes. Leaving the meatloaf in the loaf pan will allow it to absorb the grease from the baking process.
Optional ingredient – pre-cooked bacon on top of the meatloaf mixture before the topping is applied.
Optional ingredient – fold into meatloaf mixture chunks of sharp cheddar cheese.
Serve with fresh salad and baked or mashed potatoes.

Pasta Bake with Cheesy Meat Sauce

Ingredients:
Pasta Bake with Cheesy Meat Sauce
16 oz penne, macaroni or rotini pasta, cooked to package instructions
2 eggs
¼ cup chopped fresh parsley
½ cup sour cream
1 cup grated Parmesan cheese
16 oz cottage cheese
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1 lb lean ground beef OR ground sausage, or mix the two
1 red bell pepper, diced
24 oz pasta/marinara sauce
Kosher salt to taste
Fresh ground black pepper to taste
8 oz shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F. Lightly grease 13×9 inch baking dish.
In a bowl, beat eggs, then add parsley, sour cream, parmesan cheese & cottage cheese, stir to mix evenly. Set aside.
Heat a large skillet over medium heat, add olive oil. Add garlic & onions, cook until softened & fragrant, about 1 minute. Add ground meat and cook for about 2 minutes. Add bell peppers & cook for 2-3 minutes, or until ground meat is cooked through. Remove from heat & add pasta sauce, salt & pepper. Stir until everything is combined well & set aside.
Spread a thin layer of the meat sauce mixture in the baking dish. Add half the cooked pasta in an even layer, then add half of the cottage cheese mixture, spreading it evenly across the pasta. Add half of the mozzarella cheese evenly on top. Add the remaining half of the pasta, and then add the remaining half of the cottage cheese mixture.
Pour the remaining meat sauce mixture on top and spread it into an even layer on top of the casserole. Add remaining mozzarella cheese in an even layer over top.
Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Allow casserole to cook about 5 minutes before serving.
Serves 8
From prep to table 1 hour